Najaf Restaurant Chicken 65 Recipe – A Flavorful Delight
Introduction
Looking for a delicious, crispy, and spicy Chicken 65 recipe just like the one from Najaf Restaurant? This easy-to-follow recipe will guide you through each step, helping you recreate the perfect Chicken 65 at home. Packed with bold flavors and a crunchy texture, this dish is sure to impress!
What is Chicken 65?
Chicken 65 is a popular South Indian appetizer made with marinated chicken, deep-fried to crispy perfection. Originating from Chennai, this dish is loved across India and around the world for its spicy, tangy, and savory taste. While the name “Chicken 65” has various theories about its origin, the most common belief is that it was first made in 1965 at a restaurant in Chennai. Today, it has become a staple at Indian restaurants, including Najaf Restaurant, where it’s a customer favorite.
Why Try Najaf Restaurant’s Chicken 65?
At Najaf Restaurant, the Chicken 65 is renowned for its unique blend of spices and crispy texture. What sets their recipe apart is the perfect balance of flavors – the chicken is marinated in a blend of aromatic spices, and once fried, it’s tossed in a tangy sauce, making each bite a burst of flavor. Recreating this recipe at home allows you to enjoy the taste of this restaurant favorite anytime.

Ingredients:
- For the chicken marinade:
- 500g boneless chicken (cut into bite-sized pieces)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 tablespoons cornflour (cornstarch)
- 1 tablespoon rice flour (for extra crispiness)
- 2 tablespoons yogurt
- Salt to taste
- 1 tablespoon lemon juice
- 1 egg (optional for binding)
- For frying:
- Vegetable oil for deep frying
- For the sauce:
- 2 tablespoons vegetable oil
- 2 dried red chilies
- 1 tablespoon curry leaves
- 1 tablespoon ginger-garlic paste
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon ketchup (optional, for sweetness)
- Fresh coriander leaves for garnish
Marinate the Chicken
In a large bowl, combine the boneless chicken pieces with ginger-garlic paste, red chili powder, garam masala, turmeric powder, cumin powder, cornflour, rice flour, yogurt, lemon juice, and salt. Optionally, you can add an egg to bind the marinade. Mix well until the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse.
Heat the Oil for Frying
In a deep frying pan or Najaf Restaurant Chicken 65 Recipe wok, heat vegetable oil over medium-high heat. You’ll need enough oil to submerge the chicken pieces. To test if the oil is hot enough, drop a small piece of batter into the oil – if it sizzles and rises to the surface, the oil is ready.
Fry the Chicken
Carefully drop the marinated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches for 4-5 minutes or until the chicken is golden brown and crispy. Once done, remove the chicken with a slotted spoon and place it on a paper towel to absorb excess oil.
Prepare the Sauce
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the dried red chilies and curry leaves, sautéing for about 30 seconds until fragrant. Then, add the ginger-garlic paste and cook for another minute. Add soy sauce, vinegar, and optional ketchup, stirring well. Allow the sauce to cook for 2-3 minutes, thickening slightly.
Toss the Fried Chicken in the Sauce
Once the sauce is ready, add the fried chicken pieces to the pan. Toss the chicken in the sauce until evenly coated. This step infuses the crispy chicken with tangy and spicy flavors. Cook for another 2-3 minutes, allowing the sauce to cling to the chicken.
Garnish and Serve
Transfer the Chicken 65 to a serving platter. Garnish with fresh coriander leaves. Serve hot with naan, rice, or as an appetizer!
Tips for the Perfect Chicken 65
- Marinate Longer: For even more flavor, marinate the chicken for 3-4 hours or overnight.
- Crispier Chicken: Adding rice flour to the batter helps achieve a crispier texture.
- Spice Level: Adjust the amount of red chili powder based on your spice preference.
- Fry at the Right Temperature: Make sure the oil is hot enough before frying to avoid greasy chicken.

This Najaf Restaurant-inspired Chicken 65 recipe brings the restaurant’s authentic flavors right into your kitchen. Whether you’re preparing it for a family meal or a special gathering, this crispy, spicy treat will surely be a hit. With simple ingredients and step-by-step instructions, making Chicken 65 has never been easier. Enjoy the bold flavors of this iconic dish today!
FAQs
Q: What is the origin of Chicken 65?
A: Chicken 65 is believed to have originated in Chennai, India, at a restaurant in 1965. The name might refer to the year or the number of spices used in the dish.
Q: Can I make Chicken 65 without deep frying?
A: Yes! You can bake or air-fry the chicken pieces for a healthier version, though the texture may differ slightly.
Q: Can I use bone-in chicken for this recipe?
A: Yes, but boneless chicken is preferred for its ease of eating and faster cooking time. If using bone-in, you may need to adjust cooking times.
Q: Can I make Chicken 65 in advance?
A: You can prepare the chicken and fry it in advance, then toss it in the sauce just before serving to maintain its crispiness.
Q: How can I make Chicken 65 less spicy?
A: Reduce the amount of red chili powder or skip the dried red chilies in the sauce for a milder version.